Brisket..... How I do it.

thetrim

dldawes1 said:

Man, this original thread brings back memories. I remember my first brisket!!

I remember my first boiled brisket.  Arby's circa 1988.

The Cen-Tex Smoker

BigreenGreg said:

I’m going to roll with @The Cen-Tex Smoker detailed post from May. Looks good to me, thanks.

Which one? Want to make sure I steer you right. 

BigreenGreg

“First time doing a brisket flameboss 200” is thread you gave a very comprehensive post for setup of a brisket cook. I put it on this morning at 6:00 am it’s already in the stall, should time out ok for a rest in the Yeti and dinner at 6:00 pm. It’s a 13# SRF Black I’ll be checking it at 200. Found it interesting that the better grade goes to higher temps usually. Thanks for the help.

ThrasherIII

Travis Thank you for the method it worked excellent. 
7# flat choice from Kroger$2.99 a #
Saturday
lathered it up with yellow mustard 
then mixed together equal parts of
Coarse Sea Salt
Coarse Ground Black pepper
Coarse Ground Garlic 
then coated the Brisket wrapped in press n Seal
let rest overnight in the fridge
Set the Egg up for an indirect (place setter feet up and wrapped in foil)
at 0600 Sunday Morning removed the brisket from the fridge let sit to get room temp little over an hour while i lit the egg and stabilized it, hard as heck to see smoke when it is dark out. finally stabilized at 225 and stayed there for the next 10 hours.
Placed the flat on the grate fat side up to smoke some at IT of 145 removed the flat and placed into pan with one bottle of allegro Regular, one Beer,and a whole chopped Vidalia(onion).
then covered pan with foil closed the lid.
The target temp was set at 205 the highest i ever got was 198 when it dropped back to 196 i probed the meat the probe went in like poking warm butter.
then FTC the flat. for about 45 minutes. all 7#'s were devoured in no time.
the only own side was it tasted a little salty. Again, Thank you Travis!!

JohnInCarolina

ThrasherIII said:

I have been trying to figure out a couple of details on this method, all advice is good.
let me know if this is correct or where I should correct,
Roughly a 7# brisket (6.67)
cover with cheap yellow mustard
then cover with Equal parts
Sea salt (coarse)
coarse ground pepper
coarse garlic
wrap in press n seal let sit overnight 
now on day if cook
take meat out let it get to room temp 
meanwhile set up egg for long indirect cook
capture temp around 225-250
return to  kitchen chop up a vidalia onion 1/4 by 1/4
add 1 beer and 1 bottle of Allegro to a pan
let sit
once the fumes clear add the flavor wood 
with the temp at 225-250 place the brisket fat side up on the grill close lid once meat hits It of 145 place in pan with marinade and close lid
when meat hits temp of 190 remove and FTC for at least 1 hour?

Perfect!

JohnInCarolina

Bump

GregW

This thread is never really gone. 
I enjoy seeing it come back.

nolaegghead

Nothing really matters anymore. 

Carry on.

Ozzie_Isaac

This thread makes me a better cook every time read it!

thetrim

I keep thinking this should be in the Off Topic section.

GoldenQ

I like it and refer to it sometimes.      

mEGG_My_Day

Just bored I guess - this thread hasn’t been bumped in 2020.  I still haven’t cooked a brisket worth much - decent, but most ended up in chili.  I may have to splurge on SRF and see what happens.  Hell - I’m spending about 25% of discretionary $ as normal while SIP, so this may be a good time. 

JohnInCarolina

Bump

thetrim

John, really???

JohnInCarolina

thetrim said:

John, really???

thetrim

Please John, let's take it outside. 

Please don't breathe new life into this thread....

JohnInCarolina

thetrim said:

Please John, let's take it outside. 

Please don't breathe new life into this thread....

This thread is one of the all time greats here.   It will always resurface from time to time.  Deal with it.  Embrace it. 

thetrim

I thought you were against briskets done this way, or was it just briskets done in the instapot?

sumoconnell

I like this method, but in use yohoo instead of Dr. Pepper.  

JohnInCarolina

thetrim said:

I thought you were against briskets done this way, or was it just briskets done in the instapot?

Whatever gets you to the finish line is OK in my book.  Just don't tell me it's always cooking to the same temperature.  

JRWhitee

IMO this is a good way to cook a brisket for Chili. When finished refrigerate the liquid and brisket overnite fat will harden for easy removal, I actually keep some, and the brisket will be easy to cube. The liquid makes a great base. 

Ozzie_Isaac

This is now the most viewed active thread.  It is like the tortoise.  Just keeps on keepin on.  Makes me smile everytime I see it

I think I might try a brisket this way sometime soon.  There has to be something to it.

GoldenQ

I like it and use it or a slightly different version and get great brisket

JohnInCarolina

Bump.

SGH

frazzdaddy

I like brisket. 

thetrim

Damn you all.

Damn you all to hell!

Mickey

Mark_B_Good

travisstrick said:

Correction, only on the top. Not the bottom.

Travis, when you say bottom, you mean the fat side is down?

JRWhitee

Bump